Kraft Mini Marshmallow Recipes

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

KRAFT MARSHMALLOW CONVERSION CHART

Steps:

• 1. Kraft Foods says: For JET-PUFFED Marshmallows: Conversions for Marshmallows and Marshmallow Creme:
• 2. 7 oz Marshmallow Creme = approximately 1-1/2 cups 13 oz Marshmallow Creme = approximately 3 cups 1 Regular Marshmallow = 13 Miniature Marshmallows 8 Regular Marshmallows = 1 cup 16 oz bag Miniature = 8 cups 10.5 oz bag Miniature = 5-1/2 cups 50 Miniature Marshmallows = 1/2 cup Miniature Marshmallows 5 Regular Marhsmallows = 1/2 cup 64 Regular Marshmallows = 16 oz bag

CREAMY FUDGE FROM KRAFT

Steps:

• Lightly grease a foil-lined 9x9x2 inch pan; set aside.
• Heat sugar, butter, evaporated milk, marshmallow, salt in a 3 quart sauce pan over a medium heat until it comes to a boil, stirring constantly.
• Boil and stir for exactly 5 minutes.
• Add chocolate chips and vanilla extract.
• Stir until smooth.
• Stir in optional walnuts.
• Spread into pan, sprinkle with optional milk chocolate chips, more nuts, coconut and/or mini-marshmallows.
• Refrigerate overnight, carefully turn out onto a cutting board, remove foil, flip back over and cut into 1-inch squares.

ORIGINAL FANTASY FUDGE RECIPE

Steps:

• Line a 9x13-inch pan* with parchment paper.
• In a large saucepan, over medium heat, mix sugar, butter, and evaporated milk.
• Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined.
• Beat in mini-marshmallows, walnuts, and vanilla extract.
• Transfer fudge to the prepared pan and let it cool about 2 hours before cutting.

KRAFT FANTASY FUDGE

Steps:

• Line a 9-inch square pan with parchment paper or aluminum foil.
• In a large pot over low heat, add the margarine, sugar, and evaporated milk. Bring mixture to a full boil, stirring constantly.
• Keep boiling for 4 minutes or until the candy thermometer reads 234 degrees Fahrenheit.
• Remove pot from heat.
• Add the chocolate marshmallow creme. Stir until melted and incorporated.
• Stir in the walnuts and vanilla.
• Transfer the fudge onto the lined pan. Spread evenly with an off-set spatula.
• Let it sit at room temperature for 4 hours.
• Slice into 1-inch squares. Enjoy!

CREAMY MARSHMALLOW-PEANUT BUTTER FUDGE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly.
• Stir in peanut butter chips and vanilla; cook and stir 2 to 3 min. or until chips are completely melted and mixture is well blended. Pour into prepared pan; spread to evenly cover bottom of pan. Sprinkle with nuts; press lightly into fudge with back of spoon.
• Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.